Ingredients

Ingredients

FOR THE DRESSING

2 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard 
1/4 c. extra-virgin olive oil
2 tbsp. freshly chopped dill, plus more for serving
1/4 c. minced red onion
Kosher salt
Freshly ground black pepper

FOR THE SALAD

8 oz. orzo
3 Persian cucumbers, sliced into thin half-moons
2 c. cherry tomatoes, halved
1 (15.5-oz.) can chickpeas, drained and rinsed
1/2 c. pitted kalamata olives, halved
1 c. crumbled feta (about 1/4 lb.)

Directions

Directions

Step 1
In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
Step 2
Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper. 
Step 3
Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.